Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Two key groups of organisms are involved in the production of red, white, and sparkling
wine. The yeasts, typically strains of Saccharomyces cerevisiae, carry out the primary or …

The effect of Lactobacillus acidophilus on instrumental texture profile and related properties
of Minas fresh cheese during storage at 5° C and on sensory performance was investigated …

Many volatile compounds generated during the thermal processing of milk have been
associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor …

A total of 94 strains of Lactic acid bacteria (LAB), previously isolated from ethnic fermented
vegetables and tender bamboo shoots of the Himalayas, were screened for functional …

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a
variety of indigenous fermented milk products made from cows milk as well as yaks milk …

Background: Fermented foods have been proposed to prevent common infectious diseases
(CIDs) in children attending day care or preschool. Objectives: To investigate the efficacy of …

The intestinal microflora of snakehead (Channa striatus) fish was studied to isolate and
identify lactic acid bacteria as new probiotic. A total of five lactic acid bacteria were isolated …